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Essentials of Classic Italian Cooking Hardcover – January 1, 2012
by
Marcella Hazan
(Author)
|
Marcella Hazan
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From award-winning, bestselling “queen of Italian cooking” (Chicago Tribune), a culinary bible for anyone looking to master the art of Italian cooking.
Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.
Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.
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Print length704 pages
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LanguageEnglish
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PublisherAlfred A. Knopf
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Publication dateJanuary 1, 2012
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Dimensions7.1 x 1.8 x 9.5 inches
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ISBN-10039458404X
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ISBN-13978-0394584041
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Amazon.com Review
Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking, such recipes were revolutionary. With time, however, these classic dishes have become much-beloved family favorites.
Now a new generation is ready to be introduced to Marcella Hazan's way with food, and in Essentials of Italian Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking?
From Publishers Weekly
In the language of cookbooks, the word "classic" is bandied about nearly as frequently as the terms "low-fat" and "no-cholesterol." In this case, however, the estimable Hazan ( More Classic Italian Cooking ) does indeed contribute a classic to the ever-increasing literature of Italian cuisine. A revision and update of her two previous "classic" Italian cookbooks (with more than 35 completely new recipes), this one includes recipes not "in pursuit of novelty, but of taste." As Hazan puts it, the book "is meant to be used as a kitchen handbook . . . for cooks of every level . . . who want an accessible and comprehensive guide to the products, the techniques, and the dishes that constitute imperishable Italian cooking." From marinated carrot sticks to sweet-and-sour tuna steaks, Trapani style, to tortellini with fish stuffing and polenta shortcake with raisins, dried figs and pine nuts, the outstanding recipes--many of them poetically simple--are too numerous to do justice to in few words. Included is a spirited discussion of squid and the essentials of preparing fresh pasta, gnocchi (potato dumplings), authentic risotto, frittate and polenta dishes. While writing from Venice, her home for much of the year, Hazan never fails to consider the availability of ingredients in the U.S., and never assumes that all readers understand complex methods or exotic terminology. This volume is the perfect gift for a new homemaker, a seasoned chef and all lovers of good food. Illustrated. 40,000 first printing; Home Style Book Club main selection, BOMC alternate.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
From Library Journal
Hazan's The Classic Italian Cookbook (1976) and More Italian Cooking (1978) are the standards in the field, and now, almost 20 years after the publication of the first title, they are available in a single volume, completely revised and updated. A few recipes have been cut, about 50 new ones added, and just about every recipe from the originals has been rewritten and, where deemed necessary, revised. Italian cooking, as opposed to the Italian American fare passed off in so many restaurants, has become all the rage here in the last several years; with the reappearance of Hazan's classics, it's strikingly apparent how far ahead of their time they were the first time around. The only disappointment is that the lengthy, thoughtful menu suggestions with each recipe have been dropped. An essential purchase. HomeStyle main selection; BOMC alternate.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
Review
“If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson
From the Inside Flap
With more than 100 illustrations by Karin Kretschman.
From the Back Cover
With more than 100 illustrations by Karin Kretschman.
About the Author
MARCELLA HAZAN was born in Cesenatico, a fishing village on the Adriatic in Emilia-Romagna, Italy’s foremost gastronomic region. After receiving her doctorates from the University of Ferrara in natural sciences and in biology, she lived and traveled throughout Italy. With the publication of The Classic Italian Cook Book and More Classic Italian Cooking (brought together in a single volume, Essentials of Classic Italian Cooking), her reputation as America’s premier teacher of Italian cooking spread throughout the country. Hazan died in 2013.
Product details
- Publisher : Alfred A. Knopf; 1st edition (January 1, 2012)
- Language : English
- Hardcover : 704 pages
- ISBN-10 : 039458404X
- ISBN-13 : 978-0394584041
- Item Weight : 2.45 pounds
- Dimensions : 7.1 x 1.8 x 9.5 inches
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#3,823 in Books (See Top 100 in Books)
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Marcella Hazan, the acknowledged godmother of Italian cooking in America, is the author of The Classic Italian Cookbook, More Classic Italian Cooking, Marcella's Italian kitchen, and Essentials of Italian Cooking .She lives in Venice, Italy, and Longboat Key, Florida.
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Reviewed in the United States on March 31, 2019
Verified Purchase
I bought this book because I wanted to make authentic Italian recipes and thought the recipes in this book would be original ... not the case!
As an example, I made the carbonara in this book which calls for (among other ingredients) ... "4 cloves of garlic" & "1/4 cup dry white wine" & "2 Large Eggs".
Upon further research, an authentic Italian carbonara has no garlic, no white wine and only the yolks of eggs.
I have found several recipes in this book already which are not true to the original recipes. Granted, this may not worry some people, but please bare in mind that if you are looking for true authentic Italian recipes ... look elsewhere. This book will not give it to you.
I found much more success in googling "carbonara originale ricetta" ... which is Italian for "original carbonara recipe" to find an authentic recipe. Plenty of easy videos online to follow. If you make the carbonara mentioned in this book you are missing out on what an authentic carbonara actually tastes like ... which is much better!
Not sure what all the hype is about this book.
Disappointing and unauthentic.
As an example, I made the carbonara in this book which calls for (among other ingredients) ... "4 cloves of garlic" & "1/4 cup dry white wine" & "2 Large Eggs".
Upon further research, an authentic Italian carbonara has no garlic, no white wine and only the yolks of eggs.
I have found several recipes in this book already which are not true to the original recipes. Granted, this may not worry some people, but please bare in mind that if you are looking for true authentic Italian recipes ... look elsewhere. This book will not give it to you.
I found much more success in googling "carbonara originale ricetta" ... which is Italian for "original carbonara recipe" to find an authentic recipe. Plenty of easy videos online to follow. If you make the carbonara mentioned in this book you are missing out on what an authentic carbonara actually tastes like ... which is much better!
Not sure what all the hype is about this book.
Disappointing and unauthentic.
187 people found this helpful
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Reviewed in the United States on June 26, 2019
Verified Purchase
I did thorough research before ordering this book. This book is the culmination Marcella Hazan's works. She explains that this combined two of her previous books into this one and updated it to be easier to understand and with illustrations to guide us. I've only had it for a week but you can tell that she has passion for her traditional Italian cooking. It's NOT Americanized Italian cooking. This is the real deal with explanations based on history and Italian culture and why every little thing is the way it is.
I have absolutely zero skill in the kitchen and this has been an exciting and eye opening read to me. She even has a whole chapter on the fundamentals of Italian cooking which include a description on every single main ingredient you will ever use and how best to prepare, preserve, clean, timing, and buying the right ingredient in the right way that Italians cooks use them. You won't be lost in the grocery market trying to decide which ingredients to use and if you should get one brand over the other because you can throw all that processed garbage out of your life FOREVER! I never knew how horrible I used to "cook" until I read the first two chapters. TRUST ME YOU WON"T BE LOST.
If you're worried about it not having many recipes or if you might have to supplant this book with some other ones' DON"T BE. The book is 688 pages of easy to read text with even easier to read headings. Everything is laid out very well. I'm thoroughly impressed. Here are the following chapters of this book just incase you had any doubts.
Section/Chapters:
Introduction
Fundamentals (awesome read by the way)
Appetizers
Soups
Pasta
Rissoto
Gnocchi
Crespelle
Polenta
Frittate
Fish and Shellfish
Chicken, Squab, Duck, and Rabbit
Veal
Beef
Lamb
Pork
Variety Meats
Vegetables
Salads
Desserts
Focaccia, Pizza, Bread, and Other Special Doughs
At Table (a chapter explain the entire Italian table in their culture)
Index
Don't worry about the Italian words in the book she thoroughly explains every single word you will come across. So you will learn some Italian as well.
I shall update this post after a month or two of thoroughly diving into this book. BUY IT!
I have absolutely zero skill in the kitchen and this has been an exciting and eye opening read to me. She even has a whole chapter on the fundamentals of Italian cooking which include a description on every single main ingredient you will ever use and how best to prepare, preserve, clean, timing, and buying the right ingredient in the right way that Italians cooks use them. You won't be lost in the grocery market trying to decide which ingredients to use and if you should get one brand over the other because you can throw all that processed garbage out of your life FOREVER! I never knew how horrible I used to "cook" until I read the first two chapters. TRUST ME YOU WON"T BE LOST.
If you're worried about it not having many recipes or if you might have to supplant this book with some other ones' DON"T BE. The book is 688 pages of easy to read text with even easier to read headings. Everything is laid out very well. I'm thoroughly impressed. Here are the following chapters of this book just incase you had any doubts.
Section/Chapters:
Introduction
Fundamentals (awesome read by the way)
Appetizers
Soups
Pasta
Rissoto
Gnocchi
Crespelle
Polenta
Frittate
Fish and Shellfish
Chicken, Squab, Duck, and Rabbit
Veal
Beef
Lamb
Pork
Variety Meats
Vegetables
Salads
Desserts
Focaccia, Pizza, Bread, and Other Special Doughs
At Table (a chapter explain the entire Italian table in their culture)
Index
Don't worry about the Italian words in the book she thoroughly explains every single word you will come across. So you will learn some Italian as well.
I shall update this post after a month or two of thoroughly diving into this book. BUY IT!
92 people found this helpful
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Reviewed in the United States on September 11, 2016
I’ve made homemade pastas before, but I’ve never seen instruction as clear and detailed as hers. The Ravioli Filled with Sweet Potatoes (flavored with amaretti cookies, prosciutto, parmigiano-reggiano, parsley, and nutmeg) in a Butter and Parmesan cheese sauce was just outstanding. I’m a little horrified by the rate my teenagers inhaled theirs, but it was beautiful.
The Spinach and Ricotta Gnocchi with a Tomato and Heavy Cream Sauce was divine, and although time consuming, not difficult at all.
The Baked Stuffed Mushroom Caps were amazing. The pancetta, herbs, garlic and anchovy flavors were spot on, but the addition of the dried porcini mushrooms made the dish really special.
Pasta tossed in the Tomato Sauce with Olive Oil and Chopped Vegetables is easy enough for a weeknight meal. The Rosemary and Pancetta variation is gorgeous.
Verified Purchase
This is one of my favorite Italian cookbooks. Old school perfection. There are no photographs of dishes in here, just a sprinkling of drawings, but I’d not let that be a deterrent.
I’ve made homemade pastas before, but I’ve never seen instruction as clear and detailed as hers. The Ravioli Filled with Sweet Potatoes (flavored with amaretti cookies, prosciutto, parmigiano-reggiano, parsley, and nutmeg) in a Butter and Parmesan cheese sauce was just outstanding. I’m a little horrified by the rate my teenagers inhaled theirs, but it was beautiful.
The Spinach and Ricotta Gnocchi with a Tomato and Heavy Cream Sauce was divine, and although time consuming, not difficult at all.
The Baked Stuffed Mushroom Caps were amazing. The pancetta, herbs, garlic and anchovy flavors were spot on, but the addition of the dried porcini mushrooms made the dish really special.
Pasta tossed in the Tomato Sauce with Olive Oil and Chopped Vegetables is easy enough for a weeknight meal. The Rosemary and Pancetta variation is gorgeous.
I’ve made homemade pastas before, but I’ve never seen instruction as clear and detailed as hers. The Ravioli Filled with Sweet Potatoes (flavored with amaretti cookies, prosciutto, parmigiano-reggiano, parsley, and nutmeg) in a Butter and Parmesan cheese sauce was just outstanding. I’m a little horrified by the rate my teenagers inhaled theirs, but it was beautiful.
The Spinach and Ricotta Gnocchi with a Tomato and Heavy Cream Sauce was divine, and although time consuming, not difficult at all.
The Baked Stuffed Mushroom Caps were amazing. The pancetta, herbs, garlic and anchovy flavors were spot on, but the addition of the dried porcini mushrooms made the dish really special.
Pasta tossed in the Tomato Sauce with Olive Oil and Chopped Vegetables is easy enough for a weeknight meal. The Rosemary and Pancetta variation is gorgeous.
5.0 out of 5 stars
Old school perfection. This is one of my favorite Italian cookbooks. Delicious!
By Jennifer Guerrero on September 11, 2016
This is one of my favorite Italian cookbooks. Old school perfection. There are no photographs of dishes in here, just a sprinkling of drawings, but I’d not let that be a deterrent.By Jennifer Guerrero on September 11, 2016
I’ve made homemade pastas before, but I’ve never seen instruction as clear and detailed as hers. The Ravioli Filled with Sweet Potatoes (flavored with amaretti cookies, prosciutto, parmigiano-reggiano, parsley, and nutmeg) in a Butter and Parmesan cheese sauce was just outstanding. I’m a little horrified by the rate my teenagers inhaled theirs, but it was beautiful.
The Spinach and Ricotta Gnocchi with a Tomato and Heavy Cream Sauce was divine, and although time consuming, not difficult at all.
The Baked Stuffed Mushroom Caps were amazing. The pancetta, herbs, garlic and anchovy flavors were spot on, but the addition of the dried porcini mushrooms made the dish really special.
Pasta tossed in the Tomato Sauce with Olive Oil and Chopped Vegetables is easy enough for a weeknight meal. The Rosemary and Pancetta variation is gorgeous.
Images in this review
191 people found this helpful
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Top reviews from other countries
Mark Chisholm
5.0 out of 5 stars
Superb - Highly Recommeded
Reviewed in the United Kingdom on May 20, 2018Verified Purchase
Its a six star book. Really.
I bought this because I read an article about the worlds best Italian tomato sauce only having three ingredients and despite my scepticism I gave it a go.
Oh. My. God.
Superb. Simply superb. Best ever tomato sauce ever.
So I bought the book and it is a wealth of information and practical real Italian recipes that are well within the capabilities of most people to achieve.
Best of all you really do get better Italian food from it than you would think. Being British its clear that our versions of Italian food have been Anglised and whilst in some cases that works out well, its clear to me now that authentic is best.
Overall I can't imagine a better book to introduce proper Italian food that's accessible and practical to achieve.
I bought this because I read an article about the worlds best Italian tomato sauce only having three ingredients and despite my scepticism I gave it a go.
Oh. My. God.
Superb. Simply superb. Best ever tomato sauce ever.
So I bought the book and it is a wealth of information and practical real Italian recipes that are well within the capabilities of most people to achieve.
Best of all you really do get better Italian food from it than you would think. Being British its clear that our versions of Italian food have been Anglised and whilst in some cases that works out well, its clear to me now that authentic is best.
Overall I can't imagine a better book to introduce proper Italian food that's accessible and practical to achieve.
71 people found this helpful
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MONIKA A MICHALSKA
5.0 out of 5 stars
No pictures ... this one time it’s not problem, at all !
Reviewed in the United Kingdom on April 3, 2020Verified Purchase
No pictures ... this one time, it’s not a problem, at all !
Normally I would be the needy one, that wants pictures for every recipe... I want to see if it’s worth cooking , BEFORE I dirty as many kitchen appliances as I can 😳 .... but this lady writes in such way ,that your imagination just wants to see it happen , in your own kitchen !
Great food, great flavours, you’ve got so many variations for one recipe , that you can’t ever be bored of it !
It feels like ,listening to your mum and your nan , talking about family recipes that never fail 🙂
Kind of , like David Attenborough, of Italian cooking 🤓
Well .... all I can say , I like this book ... a lot !
Normally I would be the needy one, that wants pictures for every recipe... I want to see if it’s worth cooking , BEFORE I dirty as many kitchen appliances as I can 😳 .... but this lady writes in such way ,that your imagination just wants to see it happen , in your own kitchen !
Great food, great flavours, you’ve got so many variations for one recipe , that you can’t ever be bored of it !
It feels like ,listening to your mum and your nan , talking about family recipes that never fail 🙂
Kind of , like David Attenborough, of Italian cooking 🤓
Well .... all I can say , I like this book ... a lot !
24 people found this helpful
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Vicuña
5.0 out of 5 stars
A bible for Italian food and cooking
Reviewed in the United Kingdom on June 10, 2020Verified Purchase
I bought this as an ebook on offer for 99p. Wow! What a bargain. I’ve downloaded to iPad and it’s an incredible book. In addition to numerous recipes, the extensive introductory section really gets to the heart of how Italian food is cooked. The secret to making a good base sauce, the importance of adding ingredients in order. I’ve always realised that there’s wide variety in Italian cooking. Some areas are predominately meat eating, others fish. Some are vegetarian based, some use pasta, others rice or other grain. I didn’t really understand the reasons for this but this book explains all. It’s absolutely fascinating and I’ve learned so much.
This really is a bible for getting to the heart of preparing really superb Italian food in the home. It’s easy to read and the recipes are well set out, with simple instructions and no really obscure or difficult to obtain ingredients. Many recipes are truly simple; pasta, veg, garlic and cheese for example will make a really tasty and nutritious meal in no time.
I’ve been a keen home cook for some 50 years and this book has proved to be a great addition to my collection. I’d prefer paper copy, but for 99p and the convenience of the book available on phone and tablet, it’s a snip.
This really is a bible for getting to the heart of preparing really superb Italian food in the home. It’s easy to read and the recipes are well set out, with simple instructions and no really obscure or difficult to obtain ingredients. Many recipes are truly simple; pasta, veg, garlic and cheese for example will make a really tasty and nutritious meal in no time.
I’ve been a keen home cook for some 50 years and this book has proved to be a great addition to my collection. I’d prefer paper copy, but for 99p and the convenience of the book available on phone and tablet, it’s a snip.
9 people found this helpful
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Chattahoochee Tern
5.0 out of 5 stars
A classic
Reviewed in the United Kingdom on June 17, 2018Verified Purchase
The go to book for classic Italian regional cookery. A very rich source of recipes, very well described. There are also clear explanations of techniques where required. For risotto for example, MH clearly explains the principles (from definition through to serving temperature), before going on to detail numerous recipes. There's also an excellent section on rice in 'Fundamentals'.
I'm a fan of MH's pizza dough recipe: 'a firm chewy pizza with crunch to its crust'.
As a convert to pressure cooking I tried the delicious pork loin braised in milk, Bolognese style, as converted from MH's recipe on the hip pressure cooking site. It turned out beautifully.
As an eBook it is usable but could be so much better. It's a hefty book in print form at over 700 pages, but it's only possible to navigate to chapter headings. It would be greatly improved by a linked list of recipes at the start of each chapter. There are linked references within the text and a hefty linked index.
Pictures are important to many, but this book has just a very few line drawings. For me, the lack of pictures isn't a problem at all. The text is descriptive and evocative.
I'm a fan of MH's pizza dough recipe: 'a firm chewy pizza with crunch to its crust'.
As a convert to pressure cooking I tried the delicious pork loin braised in milk, Bolognese style, as converted from MH's recipe on the hip pressure cooking site. It turned out beautifully.
As an eBook it is usable but could be so much better. It's a hefty book in print form at over 700 pages, but it's only possible to navigate to chapter headings. It would be greatly improved by a linked list of recipes at the start of each chapter. There are linked references within the text and a hefty linked index.
Pictures are important to many, but this book has just a very few line drawings. For me, the lack of pictures isn't a problem at all. The text is descriptive and evocative.
12 people found this helpful
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deangsmith
5.0 out of 5 stars
A genuine classic
Reviewed in the United Kingdom on September 22, 2018Verified Purchase
I already have many cook books, including several Italian books. To say that this is the best of the Italian is a real compliment. Having only just appeared on the shelf it should have struggled to compete with those books that have been relied upon for years.
The recipes are broad in range yet mostly simple to prepare. Explanations and alternatives are provided throughout. My only disappointment is that I did not discover this classic earlier. Marvellous!
The recipes are broad in range yet mostly simple to prepare. Explanations and alternatives are provided throughout. My only disappointment is that I did not discover this classic earlier. Marvellous!
15 people found this helpful
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